This chicken gnocchi soup is an easy slow cooker copycat of the Olive Garden classic, full of comforting herbs, tender chicken, and pillowy gnocchi. It’s a great weeknight meal that tastes restaurant-quality but costs much less when you make it at home.
Recreating Olive Garden’s chicken gnocchi at home is simpler than it seems. With common pantry staples, a few fresh ingredients, and a slow cooker, you’ll have a creamy, flavorful soup ready in about four hours on high (or longer on low). This recipe is also flexible—leftovers reheat well, and you can customize vegetables and seasonings to suit your family’s preferences.
Why this recipe works
This version is budget-friendly and relies on a short list of inexpensive ingredients. Using storebought gnocchi and basic pantry herbs keeps prep and cost low. The slow cooker does most of the work, developing deep flavor in the broth while keeping hands-on time minimal.
The recipe scales easily, and leftovers are flavorful—often tasting as good the next day. If you want a richer result, a splash more heavy cream at the end boosts the creaminess without changing the technique.
Recipe ingredients
- Potato gnocchi: Storebought is convenient; mini gnocchi also work.
- Chicken breasts: About 1 1/2 pounds boneless, skinless.
- Spinach: Fresh baby spinach added at the end for color and texture. Kale can be substituted.
- Shredded carrots: Adds sweetness, color, and a little crunch.
- Liquids: Chicken stock and heavy cream form the creamy base.
- Cornstarch: Mixed into the cream to thicken the soup without flour.
- Celery: Diced for classic soup flavor.
- Herbs and spices: Dried basil, parsley, thyme, bay leaf, salt, pepper, and a pinch of nutmeg for depth.
- Shallots and garlic: Shallots give a mild onion flavor; garlic adds aromatics.
Step-by-step instructions
Step One – Add diced shallots, sliced celery, shredded carrots, minced garlic, dried herbs, bay leaf, salt, pepper, and chicken stock to the slow cooker. Nestle the raw chicken breasts into the liquid. Cook on HIGH for 4 hours or LOW for 6 hours.
Step Two – Remove the chicken, shred or dice it, then return it to the slow cooker.
Step Three – Cook the gnocchi separately according to package directions (or add them to the cooker toward the end if your slow cooker text allows). Mix the cornstarch into the heavy cream until dissolved, pour the mixture into the slow cooker, and stir. Cook on HIGH for about 20 minutes, or until the soup slightly thickens.
Step Four – Stir in the fresh spinach and cook until wilted, about 1–2 minutes. Remove the bay leaf and adjust seasoning before serving.
How to serve
Serve this soup with a crisp Italian salad and warm breadsticks for a full Olive Garden-style meal at home. Top bowls with shredded Parmesan, a grind of black pepper, or a drizzle of olive oil. Extra shredded chicken makes it heartier for bigger appetites.
Variations
- Potato substitution: Swap gnocchi for diced potatoes—add them at the start so they cook through.
- More vegetables: Add peas, zucchini, squash, or asparagus for extra color and nutrition.
Recipe FAQs
Yes. Store in an airtight container for up to two months. If kept in the refrigerator, consume within five days. Note: gnocchi can change texture after freezing, so for best results you may freeze the soup base and add cooked or fresh gnocchi when reheating.
Add more heavy cream just before serving, or stir in a few tablespoons of cream cheese for extra richness.
Yes. Leftover or rotisserie chicken works well. Add it early to the cooker to impart extra flavor to the broth, or stir it in near the end to avoid drying the meat.
Want more slow cooker recipes? This chicken gnocchi soup pairs well with other Olive Garden-style copycat dishes. Try it alongside simple pasta dishes or hearty soups for a cozy dinner rotation.
Slow Cooker Chicken Gnocchi Soup
Equipment
- Slow cooker, 6 quart or larger.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 2 cups shredded carrots
- 2 shallots, diced
- 1 celery rib, diced
- 3 cloves garlic, minced
- 2 tsp dried basil
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1 bay leaf
- 3/4 tsp salt
- 1/2 tsp pepper
- 5 cups chicken stock
Wait to add
- 1 lb potato gnocchi (can use mini gnocchi)
- 1 cup heavy whipping cream
- 3 Tbsp cornstarch
- 1 cup fresh spinach leaves (or kale)
Instructions
- Add shallots, carrots, celery, garlic, herbs, spices, and chicken stock to the slow cooker. Add the chicken breasts.
- Cook on HIGH for 4 hours or LOW for 6 hours.
- Remove the chicken and shred with two forks or dice it.
- Cook the gnocchi according to package directions and drain.
- Add shredded chicken and cooked gnocchi to the slow cooker and stir to combine.
- Whisk cornstarch into the heavy cream until dissolved, then add to the slow cooker. Let the soup cook 20 minutes longer on HIGH, or until it thickens.
- Add spinach and cook until wilted, about 1–2 minutes. Remove bay leaf and serve.
Sarah’s Notes
Can I freeze this?
Yes. Store in an airtight container for up to two months. Refrigerated leftovers should be eaten within five days. Consider freezing the soup base separately and adding fresh or cooked gnocchi when reheating to preserve texture.
Can I use cooked chicken instead?
Yes—leftover or rotisserie chicken works well. Add it early for extra broth flavor or near the end to keep meat tender.
How can I make this creamier?
Stir in additional heavy cream or a few tablespoons of cream cheese before serving for extra richness.
Nutrition
Nutrition info is an estimate. If you follow a special diet, calculate using your ingredients.
More Olive Garden copycat recipe ideas
- Olive Garden Chicken Scampi Recipe
- Slow Cooker Olive Garden Chicken Pasta
- Slow Cooker Minestrone Soup
- Slow Cooker Zuppa Toscana